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Instant Pot Hard-Boiled Eggs

Cook your hard-boiled eggs easily and perfectly in the Instant Pot using the 5-5-5 method. These pressure cooker eggs are beautifully done and are a cinch to peel!
Course Breakfast, Snack
Cuisine Global
Keyword instant pot hard-boiled eggs
Prep Time 5 minutes
Cook Time 5 minutes
Natural release 5 minutes
Servings 6 servings
Calories 63kcal
Author lalaine

Equipment

  • Instant Pot
  • Trivet or egg rack

Ingredients

  • 6 eggs
  • 1 cup water
  • iced water
US Customary - Metric

Instructions

  • Place egg rack or trivet in the Instant Pot and add water.
  • Arrange eggs in a single layer on the rack or trivet.
  • Close and lock the lid and set the valve in the SEALING position. Pressure cook on HIGH for 5 minutes.
  • Once the Instant Pot has finished cooking, allow it to naturally release for 5 minutes and then manually release any remaining pressure.
  • Using tongs, carefully remove the eggs from the pressure cooker and place in the ice bath for about 5 minutes.
  • Roll on the counter and peel.

Notes

Depending on your area's altitude, you may have to adjust and play around with the 6-6-6 and 7-7-7 methods as the Instant Pot does need more time to cook at a higher elevation.
  • 5-5-5 Method: 5 minutes high pressure, 5 minutes natural release, and 5 minutes in ice-cold water
  • 6-6-6 Method: 6 minutes high pressure, 6 minutes natural release, and 6 minutes in ice-cold water
  • 7-7-7 Method: 7 minutes high pressure, 7 minutes natural release, and 7 minutes in ice-cold water
Be sure to start with 5-5-5 and increase the time by 1 minute if you find it wasn’t to perfection!

Nutrition

Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 64mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 26mg | Iron: 1mg